This Mexican Christmas Cookies recipe is one of the most anticipated Christmas treats in our house each year… And it’s one of my favorite Christmas cookie recipes!
These are the perfect combination of flavor and texture! The SOFT (never dry) sandy texture that melts in your mouth like little snowballs, and the buttery nutty flavor makes these one of our favorite Christmas Cookies each year!
There is nothing quite as delightful as your first bite of one of these soft and richly flavored shortbread cookies on Christmas eve, but they’re wonderful for all special occasions!
They’re one of my family’s favorite cookies and a classic Christmas cookie tradition!
These beauties start with a type of shortbread dough with chopped nuts, quickly cooked on a baking sheet and parchment paper to a wonderful melting texture that’s a bit sandy and tender.
Mexican Christmas Cookies don’t really expand when baking, so they keep that nice round “snowball” shape Then we finish them off by rolling the warm baked cookies through powdered sugar which gives them a sweet wintery Christmassy snowball-like finish!
You’ll find these cookies during the holiday season at the grocery store in packaged commercially made versions, but they are SOOOO much better made fresh from scratch!
Russian Tea Cakes vs. Mexican Wedding Cookies: What to Call These Holiday Treats
Growing up we called these cookies “Mexican Christmas Cookies” but the original name and recipe are questionable. They’re called different names, including Russian Tea Cake Cookies, Mexican wedding cookies, Mexican wedding cakes, Italian Wedding Cookies, and snowball cookies. As to their origins, I haven’t asked any food historians.
This recipe is one of the most anticipated treats this time of year… The Christmas season. Whatever you call them, these are a big hit during the holidays and a great addition to cookie exchanges!
Instructions
The first thing you need to do to make this Mexican Christmas cookie recipe is take your butter out of the refrigerator and let it come to room temperature. (Butter mixes into cookie dough MUCH easier and taster when it is soft at room temperature.)
Next, preheat your oven to 400 degrees F.
- Preheat the oven to 400º.
- In an electric mixer on low speed, mix your Flour Mixture (flour, chopped pecans or walnuts, 1/2 cup confectioners’ sugar, and salt) with your butter and vanilla extract till all ingredients are well incorporated. This will form a stiff dough..
- Roll 1-inch balls of cookie dough and place them onto a lined baking sheet about 1 inch apart… (They do not spread while cooking.)
- Bake dough balls on prepared baking sheets in a preheated 400 degree F oven for 10 minutes.
- Roll warm cookies through the extra bowl of powdered sugar (while they are warm) to coat them with powdered sugar.
- For best results, let these buttery cookies cool, then roll through powdered sugar a second time to finish them off!
Tips & Tricks
- Temperature Control is Crucial (Use Room Temp Butter): Ensure your butter is at room temperature (around 68F to 70F) but not melted. Cold butter doesn’t cream properly, leading to clumpy dough. And overly soft (or melted butter) will cause the cookies to spread too much.
- Don’t Over-Mix: Once you add the flour, mix on low speed only until the ingredients are just incorporated and the dough comes together… Over-mixing develops gluten, which leads to a tough, chewy cookie instead of a tender, crumbly one 😉
- The Dry Dough Fix: Mexican Wedding Cookie dough is naturally dry and crumbly because it contains no eggs. If it’s too crumbly to roll, just hold a scoop of dough in your hand for a moment to warm the butter slightly, or add a tiny splash of water (no more than 1 tablespoon) until it holds together.
- Use a Scoop: Use a small cookie scoop (like a 1-tablespoon measure) to portion the dough. This makes all cookies are the same size and will bake evenly!
- DO NOT Over-Bake (The Melt-in-Your-Mouth Secret): This is the most critical tip. The cookies should be baked at 350F for 10-12 minutes (depending on the size) until they are just firm and have only a very light golden-brown color on the bottom. You do not want much color on the top. This minimal baking keeps them tender and lets them melt in your mouth.
Ingredients
- 1 Teaspoon Vanilla Extract (or Almond Extract for more of a nutty flavor)
- 1 Cup softened butter
- 2 and 1/4 Cups of all-purpose flour
- 1/2 Cup powdered sugar + 2 cups in a small bowl.
- 1/2 Teaspoon sea salt
- 3/4 Cup chopped pecans (or chopped walnuts, toasted
The optional add-in is Orange Zest! This gives your Mexican Christmas cookie recipe a wonderful burst of citrus flavor!
Storing Dough & Leftovers
You can make this dough ahead of time and store it in an airtight container for up to a week in the fridge… Store leftover cookies in an airtight container for up to 1 week. No need to refrigerate.
Tools for this recipe:
You can make whip up Mexican Wedding Cookie dough with just a small bowl and a spoon, but there are a few tools that will make it much easier!
- Food Processor, stand mixer, hand mixer, or Electric Mixer with a paddle attachment.
- Large Bowl and a separate bowl for powdered sugar
- Cookie sheets, I line mine with parchment paper.
- Wire Rack or Cooling Rack
- Small Cookie Scoop
- Air-tight containers for single layer storage.
More Christmas Cookie Recipes
- Date, pecan, coconut Snowball Cookies
- The best SOFT (and easiest) sugar cookies for decorating.
- Chocolate Coconut Macaroons
- Peppermint Candy Cane Cookies
- Sourdough Gingerbread Cookies
I want to know what YOU think… Please review the recipe card!
Mexican Christmas Cookies – Snowballs
Ingredients
- 1 Teaspoon Vanilla Extract or Almond Extract for more of a nutty flavor
- 1 Cup softened unsalted butter
- 2 1/4 cups all-purpose flour
- 1/2 Cup powdered sugar + 2 cups in a small bowl.
- 1/2 Teaspoon sea salt
- 3/4 Cup chopped pecans (or chopped walnuts) toasted, Optionally.
Instructions
- Preheat the oven to 400º.
- In an electric mixer on low speed, mix your Flour Mixture (flour, chopped pecans or walnuts, 1/2 cup powdered sugar, and salt) with your butter and vanilla extract till all ingredients are well incorporated. This will form a stiff dough..
- Roll 1-inch balls of cookie dough and place them onto a lined baking sheet about 1 inch apart… (They do not spread while cooking.)
- Bake in a preheated 400 degree F oven for 10 -12 minutes.
- Roll warm cookies through the extra bowl of powdered sugar (while they are warm) to coat them with powdered sugar.
- For best results, Let Mexican Christmas cookies cool, then roll through powdered sugar a second time to finish them off!
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
2 comments
Dixie
These are so good! I also love that they look like snowballs for the holidays!
Sadie Huffaker
Love love the texture! I could definitely have these every Christmas